Entree: Italy – Piedmont – Vitello Tonnato (Cold poached veal thinly sliced and served with a creamy tuna, anchovy, and caper sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs 30 min

Ingredients

- 1 boneless veal eye-round roast, approx. 2 lb (900 g)
- 4 cups (960 ml) low-sodium chicken or veal stock
- 1 cup (240 ml) dry white wine
- 1 medium onion, halved
- 1 medium carrot, halved
- 2 stalks celery, halved
- 2 bay leaves
- 8 whole black peppercorns
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 cup (240 ml) mayonnaise (preferably neutral-flavored)
- 7 oz (200 g) canned tuna in oil, drained
- 4 anchovy fillets, approx. 0.5 oz (15 g)
- 2 tbsp (30 ml) capers, rinsed, plus extra for garnish
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2–3 tbsp (30–45 ml) reserved poaching liquid or water to thin sauce
- Freshly ground black pepper to taste
- Fresh parsley leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the stock, white wine, onion, carrot, celery, bay leaves, peppercorns, and 1 tsp (5 ml) kosher salt in a large pot. Bring to a gentle simmer.
2. Add the veal roast, reduce heat to low so the liquid barely simmers, cover partially, and poach gently for 45–60 minutes until an instant-read thermometer reads about 140–145°F (60–63°C) for medium doneness.
3. Transfer the veal to a bowl, let cool to room temperature in its cooking liquid, then refrigerate in the liquid at least 4 hours or overnight to chill and firm for thin slicing.
4. Meanwhile, make the tonnato sauce: in a food processor combine the drained tuna, anchovy fillets, capers, mayonnaise, lemon juice, and olive oil. Pulse until smooth, adding 2–3 tbsp (30–45 ml) reserved poaching liquid or water to reach a silky, spreadable consistency. Season with freshly ground black pepper and taste for salt.
5. Slice the chilled veal very thinly against the grain and arrange overlapping on a serving platter.
6. Spoon or spread the tuna-capper sauce over the slices to coat evenly. Chill for 30 minutes to let flavors meld.
7. Garnish with additional capers, a drizzle of extra-virgin olive oil, and parsley leaves. Serve cold with crusty bread or boiled potatoes.

1. Combine the stock, white wine, onion, carrot, celery, bay leaves, peppercorns, and 1 tsp kosher salt in a large pot. Bring to a gentle simmer.
2. Add the veal roast, reduce heat to low so the liquid barely simmers, cover partially, and poach gently for 45–60 minutes until an instant-read thermometer reads about 140–145°F (60–63°C) for medium doneness.
3. Transfer the veal to a bowl, let cool to room temperature in its cooking liquid, then refrigerate in the liquid at least 4 hours or overnight to chill and firm for thin slicing.
4. Meanwhile, make the tonnato sauce: in a food processor combine the drained tuna, anchovy fillets, capers, mayonnaise, lemon juice, and olive oil. Pulse until smooth, adding 2–3 tbsp (30–45 ml) reserved poaching liquid or water to reach a silky, spreadable consistency. Season with freshly ground black pepper and taste for salt.
5. Slice the chilled veal very thinly against the grain and arrange overlapping on a serving platter.
6. Spoon or spread the tuna-capper sauce over the slices to coat evenly. Chill for 30 minutes to let flavors meld.
7. Garnish with additional capers, a drizzle of extra-virgin olive oil, and parsley leaves. Serve cold with crusty bread or boiled potatoes.